Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Boneless beef chuck |
| 1 tablespoon | Olive oil |
| 1 cup | Salsa; prepared med or hot chunky |
| 2 tablespoons | Brown sugar; packed |
| 1 tablespoon | Soy sauce; reduced sodium |
| 1 clove | Garlic; crushed |
| ⅓ cup | Cilantro; coarsely chopped |
| 2 tablespoons | Fresh lime juice |
| 2 cups | Hot cooked rice |
| \N \N | Cilantro sprigs (opt) |
| \N \N | Lime; quartered (opt) |
Trim fat from beef. Cut beef into 1¼" pieces. in Dutch oven, heat oil over medium heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Stir salsa, sugar, soy sauce, and garlic into beef. Bring to a boil; reduce heat to low. Cover tight and simmer 1 hour.
Remove cover; continue cooking, uncovered 30 minutes longer or until beef is tender. Remove from heat; stir in chopped cilantro and lime juice. Spoon beef mixture over rice. Garnish with cilantro sprigs and lime quarters if desired.
Source: Miami Herald, 3/7/96